Shelly's Recipe

CREAMY TACO MAC

Category: Ground

1 tablespoon olive oil
1 lb ground beef
1 medium onion, chopped small
1 red pepper, chopped small
Table salt
3 medium cloves garlic, minced or pressed through a garlic press (about 1 tablespoon)
1 tablespoon ground chili powder
1 teaspoon ground cumin
1/4 teaspoon ground cayenne
16 ounces dry pasta
1 (28-ounce) can diced tomatoes
2 1/2 cups water
1 (30-ounce) can black beans, drained
1 (7-ounce) container Greek yogurt
2 tablespoons cilantro
1 avocado, diced (optional)

Heat the oil in a large nonstick skillet over medium heat until shimmering. Add the ground beef, onion, pepper, and 1/2 teaspoon salt and cook until the meat browns. Stir in the garlic and spices and cook until fragrant, about 30 seconds.

Add the pasta, diced tomatoes with juices, water, and beans. Cover and bring to a simmer. Reduce the heat to medium-low and simmer, stirring occasionally, until the pasta is tender, about 20 minutes.

In a small bowl, stir about half of the simmering pasta mixture into the yogurt. Stir this tempered yogurt into the pasta. Cover and simmer over low heat until heated, 2-3 minutes. Sprinkle with cilantro and avocado, if using. Serve. 6 servings